Following some quality time with the girls yesterday, some great twitter chicken chat & some really great blogs digested through the day go me thinking. Recently I’d thought we’d become a little too boring for others to enjoy, they feed, waters & snuffle. Lather, rinse, repeat.

This mornings extra hour of awake time we all gained from the change from BST back to GMT got me thinking, the girls are still in fine egg but with the recent changes in my routine they’ve mostly been gifted on to friends in the street & colleagues at work & I really haven’t been taking time to enjoy them nor their hard work. With a perfect glut on my hands & eggs balanced here there & everywhere the mission was set.

A trip out to source as much local produce as possible was a success with a new farm shop, complete with chickens & reindeer for local cream & butter & a commercial shop stop for citrus ingredients, sugar top up & an electric whisk, revolutionary.

Ice cream 6 eggs split, whites beaten until firm but not dry, slowly adding sugar, while whisking double cream till thick & beating eggs yolks & vanilla. Fold in & freeze for 8 hours, phew, the ice cream should be ready to serve at 8.10pm tonight after a short stint in the fridge. A rumour from the glass bowl is that it tasted just like melted ice cream before it went in the freezer so I think we might be on to a winner.

Now onto the curd, grate the zest of 6 limes into a bowl, juice the naked fruit & the lemon. Add A LOT of sugar, four whole eggs & cubed butter, mix & gently heat in the bowl over a rolling boil until the sugar has dissolved, keep stirring, keep stirring, keep stirring & wait till its thickened, pour into sterilised jars & seal. Lick bowl.

The ice cream as with all raw egg products isn’t advised for the elderly, pregnant or small children but we don’t fall into any of those categories, a wonderful morning in the kitchen & the perfect long lasting sweet treats we can enjoy long after egg production has slowed.